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Sunday, February 10, 2008

Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage

In Utah we're finally starting to get a little sun, but temperatures are still pretty cold, and those rare sunny days seem to be followed by more days of snow. I know the piled up snow next to my sidewalk is the highest it's been for many years. I'm really longing for spring, but I have a sinking feeling that I'll still be making soup (and shoveling snow) for another month or two.

Luckily I love soup, and love making it. This particular soup recipe was inspired when my blogging buddy Alanna sent me some wonderful Minnesota wild rice for Christmas. I had leftover turkey and turkey stock in the freezer, and this soup was the happy result. I cooked the wild rice in a rice steamer, and that turned out to be a good method. Then I got carried away and let the soup simmer longer than I should have, but it still turned out great. Turns out I'm not the only one who likes wild rice a lot, so look for wild rice ideas from other bloggers after the recipe.

Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage(Makes about 6 servings, recipe created by Kalyn)

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15 comments:

Whenever I'm eating low-carb, I stay away from most rice and grains, so it's good to know there's one you can eat. Thanks for the tip about cooking the rice separately; I'd probably tend to toss the raw rice into the broth with everything else, which would make it very starchy.

I usually don't go in for soups a lot, but this one looks like it's got something more than broth to it... It could easily be a great comfort food... With snow coming this week, I may have to try this soon.

Kalyn - Referring to your post below about Fage yogurt -- I found it yesterday at my local Trader Joe's market - 0% and 2%! There was a little container for 99 cents that I decided to try. I think it's a little more money than some yogurts but probably less than Wild Oat's whose prices are being jacked up after their recent purchase by Whole Foods.

I always love the soups that you come up with, and this was no exception. I liked how it was kind of mild, but there was enough flavour to make it really tasty. I added some potatoes and carrots, because they always seem to go in soups that I make. Thanks for the wild rice idea- a very nice change.

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